Rye Knots | National Festival of Breads

Ingredients

• 2 packages RED STAR® Active Dry Yeast
• ½ cup lukewarm water (110-115°F)
• 1 ½ cups boiling water
• ¼ cup rolled wheat or rolled oats, dry
• ⅓ cup brown sugar
• 2 teaspoons salt
• 1 teaspoon anise seed
• ¼ cup vegetable shortening
• 3 tablespoons molasses
• 3 cups bread flour
• 1 ½ tablespoons vital wheat gluten
• 2 cups rye flour